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Cold Smoking Equipment Design Of Smoked Fish Products With Closed

Circulation Using Temperature And Concentration Monitoring System
Based On Arduino Uno
To cite this article: Titik Ayu Dwi Jayanti et al 2020 IOP Conf. Ser.: Mater. Sci. Eng. 846 012025

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International Conference on Applied Sciences, Information and Technology 2019 IOP Publishing
IOP Conf. Series: Materials Science and Engineering 846 (2020) 012025 doi:10.1088/1757-899X/846/1/012025

Cold Smoking Equipment Design Of Smoked Fish Products

With Closed Circulation Using Temperature And
Concentration Monitoring System Based On Arduino Uno

Titik Ayu Dwi Jayanti, Agus Sudarmanto*, Muhammad Izzatul Faqih

Walisongo Islamic State University of Semarang, Semarang, Indonesia

*agussudarmanto@walisongo.ac.id

Abstract. This study aims to develop a cold smoking equipment by improving the air
circulation system in a fish smoking equipment with the position of the fish hanging vertically.
The components used are DS18b20 sensor, MQ-2 sensor, arduino microcontroller, LCD, micro
SD. Cold smoke testing is done by monitoring the temperature and concentration of smoke.
The type of fish used in this study is the type of flying fish (Decapterus). The analysis used to
determine the outcome of cold-smoked fish is water content. The results showed that the
average temperature in the smoking room was (23.18-44.81)°C. While the smoke
concentration obtained is (230-252) ppm Temperature and smoke concentration as desired and
the results of the sensor data recording are stored in micro SD. The average value of the water
content of smoked fish is (25.53% -32.45)%. The lowest water content of smoked flying fish is
25.53% at 6 hours fogging duration and the highest water content of floating fish is 32.45% at
3 hours fogging duration.

1. Introduction
One of the processed products favored by the people of Indonesia and abroad is smoked fish. Fish is
included in the category of fast decay so that the value of the quality of fish freshness is an important
factor to consider. Therefore, the decline in the value of the quality of fish freshness will reduce the
value of nutrition and the value of fish selling power.
The growth of the fisheries subsector becomes an important role as a contributor to production
equipment in various parts of Indonesia, but not all regions of Indonesia can be fulfilled from the
development of existing technology. As a result of uneven fish distribution, proper processing is
needed for fish distribution in Indonesia.
Processing can make fish durable and allow it to be distributed from production centers to consumers.
The existence of high temperatures, fish meat becomes cooked without being processed first [7]. Fish
production in the last 20 years has only been processed (around 23-47)%. Processing in the form of
salted fish, smoked fish, and boiled fish. The amount is mostly processed traditionally like
conventional smoking. Isamu (2012) defines smoking is the process of penetration of volatile
compounds in fish which produced from burning wood and producing products with specific taste and
aroma [6]. Flyfish composition after smoked has phenol content depending on the process applied to
the smoking, duration, and temperature in the smoking chamber will affect the smoked fish yield [10].

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International Conference on Applied Sciences, Information and Technology 2019 IOP Publishing
IOP Conf. Series: Materials Science and Engineering 846 (2020) 012025 doi:10.1088/1757-899X/846/1/012025

The technique of smoking fish is generally known by the public there are two, namely hot smoking
and cold smoking. Hot smoking process usually often called fish baking [2]. According to Syam, on
hot smoking, the storage temperature is around (70-100) ° C [8], while cold smoking is around (15-50)
° C [1]. The hot smoking for drying process takes place quickly, while the cold smoking for drying
takes place slowly. The water content produced by cold smoking is relatively low, so cold smoking
can be applied for long-lasting preservation [1].
Central Java is the center of fishermen and fishing both small and medium scale which has the
potential to produce processed fish products. Tegal, one of the cities that is directly adjacent to the
Java sea, has the potential to produce fisheries that are worth developing. Fishery product processing
is still done traditionally in the form of the home industry [5]. Fish smoking in Tegal City currently
still uses smoking houses. Judging from these conditions, of course, the smoking equipment used has
not been equipped with a temperature monitoring system and the concentration of smoke, the smoke
produced cannot be managed properly so that it impacts on health and the environment. Swastawati
explains that the smoke emitted irregularly can also affect the level of fish maturity, and the resulting
texture becomes less attractive. This happens because the smoke that comes outbreaks down more in
the environment than is absorbed in the body of the fish. Then the need for tools that can help for the
processing of smoked fish [14].
Progress in Science and Technology is currently experiencing a very rapid increase. The technology
certainly cannot be separated from the use of a sensor and transducer microcontroller. The advantage
of this microcontroller technology is that it is a digital measurement and automation tool with an LCD
display [12]. Sensors and transducers are currently made into innovation and creativity that can be
applied to a tool for experimentation. The instrumentation system used to make measurements has an
input in the form of the actual value of the variable being measured, and output in the form of a
measured variable value as shown in Figure 1 [14].

Figure 1. Measurement System Diagram

The results of advances in science and technology have provided convenience and benefits for the
community. As research conducted by Fansuri (2011) has designed microcontroller-based cold
smoking equipment for fish products. The results of trials on this cold smoking equipment showed a
stable temperature concentration value with an average (29.71-39.29) ° C, the voltage released from
the smoke sensor to measure smoke concentrations ranged from 4.11 to 4.33V. The time needed to
smoke the tuna until cooked is 31 hours. The fuel used is a mixture of rambutan wood and coconut
shells. The organoleptic test results of smoked fish that the taste is good and not tasty. Smoked fish
can last one week. The water content of smoked fish is 51.91%, the water content of smoked fish that
has been produced has fulfilled SNI with a maximum value of 60% [3].
The development of tools still has advantages and disadvantages, the results of the development of
these tools now still have significant shortcomings, such as there are still gaps in the fumigation
chamber causing some smoke to come out, the position of the smoked fish is not hung so it needs to be
flipped manually, then there needs to be developed so that the fogging process evenly and data storage
are still connected directly using a laptop or computer.

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International Conference on Applied Sciences, Information and Technology 2019 IOP Publishing
IOP Conf. Series: Materials Science and Engineering 846 (2020) 012025 doi:10.1088/1757-899X/846/1/012025

2. Research Methods
2.1. Research Time and Place
This research was conducted on April 23 - November 24 2019. Software and hardware and tool design
were carried out at the Physics Laboratory of the Walisongo State Islamic University, Semarang. The
field test was carried out in Muarareja Village, Kec. Tegal Sari, Tegal City, Central Java Province.
2.2. Hardware System Design
The system designed on this device is divided into 3 main parts. Namely the input consisting of a
sensor DS18b20 and sensor MQ-2, the processor consists of Arduino uno and the output portion of
Liquid Crystal Display (LCD) and Micro SD.

Figure 2. Hardware System Design.

2.3. Software System Design
Software design using Arduino IDE (Integrated Development Environment). Arduino IDE is software
that functions to configure the arduino uno microcontroller board which contains a text editor for
writing code.
2.4. Research Procedure
The cold smoking equipment for smoked fish products is designed to use Arduino Uno as a
microcontroller, devices connected to Arduino Uno are DS18b20 sensor, MQ-2 sensor, relay, real time
clock, liquid crystal display (LCD) and micro SD. Each has a different function in the cold smoking
equipment working system.
DS18b20 sensor and MQ-2 sensor as a detector for temperature and smoke concentration. The sensor
will read the temperature of the smoking room and send digital data to Arduino Uno for processing
after it is forwarded by a 12 volt AC fan.
The 12 volt fan is a temperature control device and the smoke concentration is controlled by Arduino
as a microcontroller. Two fans in the smoking room will work optimally if the temperature in the
smoking room is <15 ° C and will work minimally when the temperature in the smoking room> 45 °
C. The 12 volt AC fan is controlled by a relay that works according to the temperature data that is
input to Arduino Uno via the display.
The display is a temperature and smoke concentration monitoring device that is read by the DS18b20
sensor and the MQ-2 sensor. This display uses a Liquid Crystal Display (LCD) and the data will be
stored on a micro SD..

3. Results And Discussion

3.1. Testing of the Smoking Equipment
Equipment testing is done by looking at the workings of the DS18b20 temperature sensor and MQ-2
sensor, whether the temperature value of the DS18b20 sensor is vulnerable according to the desired
specifications. MQ-2 sensor testing can be done by looking at the output value of the MQ-2 sensor.

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International Conference on Applied Sciences, Information and Technology 2019 IOP Publishing
IOP Conf. Series: Materials Science and Engineering 846 (2020) 012025 doi:10.1088/1757-899X/846/1/012025

This value can be converted to smoke density in ppm. The equation used to convert digital values to
parts per million (ppm) values.
3.2. Design Results of Cold Smoking Equipment
The design of cold smoking equipment for smoked fish products with a temperature monitoring
system and the concentration of smoke is divided into 3 parts, namely the kiln (smoke making), smoke
distribution pipes, and the smoking room. The following design of cold smoking can be seen in Figure
3.

The Smoking
Smoke Factory
Room

Smoke Pipes

Figure 3. Cold Smoking Equipment

The smoking room functions as a container for the material to be smoked. Made of galfalum with a
size (70x40x40) cm. There is a glass in front of the smoking area which aims to make it easier to see
the fish in the smoking room. Then in the smoking room there are 2 shelves to hang the fish with a
distance between rack 1 and 2 is ± 20 cm. The smoking room has two 12 volt AC fans, a fan used
(5x5x2.5) cm [12]. Between shelves one and two there is a DS18b20 temperature sensor and a MQ-2
sensor. The right outside of smoking there is a component box that functions to place components and
electrical circuits, such as Arduino Uno, RTC, LED, LCD, micro SD, and relay. The size of the
component box (15x 10) cm. Display smoke chamber can be seen in Figure 4.

(a) (b) (c) (d)

Figure 4. (a) Fish Smoking Glass (b) Component Box (c) Sensor (d) Shelves and Fans in the Fish
Smoking Room
The smoking process of this equipment is a coconut shell that is burned at the incinerator, produces
smoke, then the smoke enters the pipeline connecting the smoke chamber and the incinerator. The
smoke goes to the smoking room because it is inhaled by a 12 volt AC fan. The bottom 12 volt AC
fan, which amounts to 2 pieces, will turn on when the temperature is less than 15 ° C. if the
temperature in the smoking room is above 45 ° C, one of the fans will turn off. Smoke entering the
smoke chamber is then recorded by the DS18b20 sensor and the MQ-2 sensor. Data recorded on the
temperature and smoke sensors are then stored in micro SD. The position of the fish to be smoked by
hanging on a rack in the smoking room. The position of the fish can be seen in Figure 5.

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International Conference on Applied Sciences, Information and Technology 2019 IOP Publishing
IOP Conf. Series: Materials Science and Engineering 846 (2020) 012025 doi:10.1088/1757-899X/846/1/012025

Figure 5. Position of Flying Fish Before Smoked

Viewed from Figure 5, the purpose of the fish is hung vertically, so that fish during the smoking
process does not need to be alternated. Smoked fish evenly cooked. This research was conducted 4
times with variations in smoking time. The duration of smoking is 3 hours, 4 hours, 5 hours and 6
hours. The following is a display of smoked fish results can be seen in Figure 6.

(a) (b)

(c) (d)
Figure 6. Smoked Fish Results With Long Smoke (a) 3 Hours, (b) 4 Hours, (c) 5 hours (d) 6 hours
Figure 6 shows the results of smoked fish using cold smoking equipment. Judging from the color
texture of brownish smoked fish. Taste and aroma of concentrated smoked fish and tender fish meat.
3.3. Results of Cold Smoking Equipment Test
Testing cold smoking equipment is done by controlling the smoke chamber. Testing the temperature
and concentration of smoke carried out to find out how long the process of smoking fish and to find
out how much the temperature and concentration of smoke in the smoke chamber. The following
results of testing the temperature in the smoking room can be seen in Figure 7.

50
Temperature (celsius)

40
30
20
10
0
9:05:03
9:20:02
9:35:22
9:50:01
10:05:05
10:20:13
10:35:12
10:50:31
11:05:11
11:20:35
11:35:11
11:50:05
12:05:11
12:20:35
12:35:11
12:50:05
13:05:11
13:20:35
13:35:11
13:50:05
14:05:11
14:20:35
14:35:11
14:50:05
15:05:11
15:20:35
15:35:11
15:50:05

Time
Figure 7. Temperature Chart of the Smoke Room

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International Conference on Applied Sciences, Information and Technology 2019 IOP Publishing
IOP Conf. Series: Materials Science and Engineering 846 (2020) 012025 doi:10.1088/1757-899X/846/1/012025

The x-axis in Figure 7. is the time of data collection and the y axis is the temperature in the smoking
room. The temperature in the smoking room ranged between (23.18 ° C-44.81 ° C). The results of the
lowest temperature observation were 23.38 ° C and the highest temperature was 44.81 ° C. The
increase in temperature is due to the addition of charcoal fuel in the combustion place, so the
distribution of heat and smoke is more so that the temperature in the smoking room increases. The
decrease in temperature is because the charcoal in the incinerator is not sufficient to distribute heat and
smoke into the smoking room. The temperature sensor test results can be said that the DS18b20
temperature sensor works well according to the desired specifications. In addition to testing the
temperature sensor MQ-2 sensor testing is also performed to detect the concentration of smoke in the
smoke chamber. Smoke concentration and smoke velocity in the smoke chamber will determine the
quality of smoked fish [10]. The following results of monitoring temperatures in the smoking room
can be seen in Figure 7.

255
Smoke Concentration

250
245
240
235
(ppm)

230
225
220
9:05:03
9:20:02
9:35:22
9:50:01
10:05:05
10:20:13
10:35:12
10:50:31
11:05:11
11:20:35
11:35:11
11:50:05
12:05:11
12:20:35
12:35:11
12:50:05
13:05:11
13:20:35
13:35:11
13:50:05
14:05:11
14:20:35
14:35:11
14:50:05
15:05:11
15:20:35
15:35:11
15:50:05
Time

Figure 8. Graph of Smoke Concentration Test Results

The x-axis in Figure 8 is the time of data collection, while the y-axis is the Analog Digital Converter
(ADC) value which is changed in units of parts per million (ppm). Based on observations during
smoking for 3 hours, 4 hours, 5 hours and 6 hours, it can be seen that the concentration of smoke in the
smoking room is (230-252) ppm. To get optimal results, the smoke concentration is expected to be
above 100 ppm in the smoking process.
3.4. Water Content Analysis of Smoked Fish
The analysis used in this study was the water content in smoked fish. Food durability has a close
relationship with water content. The lower the water content in food is expected to be more durable
food ingredients. The content of water content in food affects the resistance of food ingredients to
microbial attack. Water is a suggestion for microorganisms to develop so that the smoking process has
the aim of reducing the levels of water in fish [14]. The lower the water content the slower the growth
of microbes so that food is durable [16]. The results of the cold smoking water content of flying fish
are presented in Figure 9
40
Water Content (%)

30
20
10
0
3 Hours 4 Hours 5 Hours 6 Hours
Time

Rack 1 Rack 2

Figure 9. Water Content Graph of Smoked Fish

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International Conference on Applied Sciences, Information and Technology 2019 IOP Publishing
IOP Conf. Series: Materials Science and Engineering 846 (2020) 012025 doi:10.1088/1757-899X/846/1/012025

Based on Figure 9 the average water content of smoked fish is (25.53% -32.45)%. The average length
of a fish is 16.7 cm and the average weight of a fish is 192.3gram. There are 10 fish in the smoking
room. The lowest water content of smoky fish is 25.53% which occurs at 6 hours of smoking and the
highest water content of smoked fish is 32.45% which occurs at 3 hours of smoke fogging. The
efficiency of the time needed to bloat the flying fish to the water content is 6 hours compared to 3
hours of smoking. This means that the longer the smoking, the lower the water content in smoked fish.
Previous research by Fansuri (2011) used tuna with 31 hours of smoking. The value of water content
of smoked tuna is 51.91% The difference in body shape of the two different types of fish can affect the
decrease in water content. The decreased water content of swift fish is faster because of flying fish
have a slim body [3]. This was confirmed by Fauzi (2011) who stated that the type, shape, and size of
the fish, the temperature of the ignition and the duration of smoking greatly influenced the smoked
fish yield [4].

4. Conclusions
Cold smoking equipment for smoked fish products with closed circulation using an Arduino Uno
based temperature and smoke monitoring system has been created. The design of cold smoking
equipment is divided into three parts, namely the incinerator, smoke distribution pipes, and smoking
chamber. The result of the temperature in the smoking room is the lowest temperature of 23.18 °C and
the highest temperature is 44.81 °C. Smoke concentration in the smoking room is (230-252) ppm.
Temperature recording data is stored on a micro SD card. The average results of the lowest water
content value of smoked flying fish are 25.53% occurred at 6 hours smoking duration and the highest
water content of smoked fish is 32.45% occurred at 3 hours fogging duration. The efficiency of the
time needed to bloat the flying fish to the water content is 6 hours compared to 3 hours of smoking.
This means that the longer the smoking, the lower the water content in smoked fish.

Suggestion
Suggestions, it is necessary to develop further about cold smoking equipment and the need for
additional alarms to find out the fuel that has run out and used different types of fish and can be
developed with ozone technology for preserving fish with longer shelf life.

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International Conference on Applied Sciences, Information and Technology 2019 IOP Publishing
IOP Conf. Series: Materials Science and Engineering 846 (2020) 012025 doi:10.1088/1757-899X/846/1/012025

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